Japanese Curry Chicken

Serves 6

Time ~50 min

Style normal

Ingredients

3 large: onions, sliced thick
4 cloves: garlic
1 tbsp: vegetable oil
4L: chicken stock
1 box (~220g): Japanese curry roux blocks (S&B Golden Curry, medium hot)
4 tbsp: Japanese curry power (S&B Golden Curry) (Optional)
2 large: carrots, rolled-cut into chunks (Instead of slicing down, cut at 45 degrees, roll it, then cut at 45 degrees again)
3 medium: potatoes, peeled, cut into big chunks

1kg: chicken thighs, boneless, cut into big chunks or skip if using Airfryer Crispy Chicken Thighs

01

Start the rice. Prep while it cooks, slice the onion into quarters or in sixes, roll cut the carrots, cut the potatoes into chunks and (if using) cut the thighs into big chunks.
02

As you're cutting, separate about a third of the onions, carrots and potatoes into another bowl
03

Oil into a big pot on medium to sweat the onions from the bigger bowl.
04

Add in the garlic, potato and carrots from the bigger bowl (if using, add curry powder here too)
05

Fry for 2-3 minutes
06

Add in all the stock
07

Bring to simmer for 12-15 minutes until every thing is soft.
08

Then turn off the flame and let it cool for 2-5 minutes
09

Put in an immersion blender and blend everything until no more chunks.
10

Put in the rest of the carrots, onions and potatoes. Simmer for another 10-15 minutes to soften.
11

(if using), add in the sliced chicken thighs here and simmer for another 10-15 minutes. Airfryer Crispy Chicken Thighs is a great alternative.
12

Then, turn the heat off and start mixing in the roux blocks. Do 1-2 at a time using chopsticks on a ladle.
13

Then, once the all the roux is dissolved, turn the heat back to low for 5-10 minutes. Letting everything thicken
14

Rest it for 10 min off the heat (ideally for 20-30 minutes) before reheating
15

Serve with rice and Blanched Asian Vegetables

Season with salt and pepper as you go
It would taste pretty good at the end but if you know how to balance things. You can play around with adding some rice wine vinegar, Worchester sauce and honey to really elevate it.
But with these, less is more. Skip if you're scared